text: Zhang, Tsitkov, and Hess from Columbia University
  proposed an enzymatic version of the "blue bottle experiment". They named it the "green bottle experiment", since the system is colored green and the reagents are safer than classical approaches. The experiment is performed in a clear glass vial containing two common enzymes (glucose oxidase and horseradish peroxidase), glucose, and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (abbreviated as ABTS) in PBS buffer. A thin layer of oil is used to block the solution from the air. The solution initially turns green and then turns colorless with the depletion of dissolved oxygen. Shaking the solution introduces fresh oxygen and colors the solution green again until the oxygen is consumed.
  This version relies on three enzymatic reactions. First, the glucose oxidase catalyzes the oxidation of glucose in the presence of oxygen and produces hydrogen peroxide. Second, the horseradish peroxidase utilizes the hydrogen peroxide to oxidize ABTS to its radical cationic form, ABTS. As the dissolved oxygen is consumed in the solution, the third reaction occurs:  glucose oxidase catalyzes the reduction of ABTS back to ABTS in the presence of glucose. This system can also form beautiful patterns arising from reaction-driven Rayleigh–Bénard convection.